Classic Tuna Salad Endive Cups
Creamy tuna salad with celery, red onion, and Dijon in crisp Belgian endive leaves, make fresh for a classic American no-cook pescatarian protein snack.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Separate endive heads into 12 leaves, rinse gently, pat dry. Dice celery and red onion finely. Chop fresh dill and parsley. In a bowl, whisk Greek yogurt, mayonnaise, Dijon, lemon juice, salt, and pepper until smooth. Fold in flaked tuna, celery, red onion, dill, and parsley until evenly combined.
Build
Spoon roughly 1 heaped tablespoon of tuna salad into each endive leaf, mounding slightly at the base. Work at room temperature; filling will hold for 10 minutes.
Plate
Portion 6 filled endive cups into each of 2 flat airtight containers in a single layer. Refrigerate up to 2 days. Serve chilled with baby carrots, celery sticks, or sliced bell pepper for extra fibre and crunch.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.